INABA SHUZO - IBARAKI
Established at the foot of Tsukuba Moutain for 13 generations, Inaba Shuzo is a micobrewery that uses its own spring water and rice produced in the surroundings for the preparation of sake. Since 2000, a woman named Nobuko Inaba is in charge of production. She is one of the few Toji women in this still very masculine world. At Inaba Shuzo, all stages of production are carried out by hand, including those conventionally mechanized such as washing rice or filtering and pressing. This goes all the way to Koji and Moromi where temperatures are not measured, but simply felt by the brewer. An ancestral working method illustrated here by the “Stella” cuvées, a series exclusively composed of Daïginjos produced in only seven barrels per year.
In the series of Daïginjo Stella of Inaba Shuzo, here is the muroka-nama (unfiltered on charcoal and unpasteurized). The fermentation is long, at very low temperature. Very fruity, on melon, white peach. It is juicy on beautiful lactic notes. A total success for lovers of great freshness and liveliness. <span...
In the line of the very elegant Junmaï Daïginjo of the Stella series, here is the unfiltered (nigori) and unreduced (genshu). Very fruity, dense and creamy, it is at once very aromatic, quite sweet and very fine in the mouth. The material is light. A Daïginjo Nigori with a nice acidity, lively and supple on the palate <span...
Every year, in the heart of Ibaraki Prefecture, the micro-brewery of Inaba Shuzo produces only 7 casks of Daïginjo. Of a tiny part of these volumes, it takes her greatest pride, the Stella Premium cuvée. A deep sake, incredibly fresh, silky and lively at the same time. A finesse resulting from ultra-neat pressing <span...
